Dinner

Sephardic Beef Stew

Name: Sephardic Beef Stew
Total time: 45 min
Yield: 6 servings
Ingredients: 1/4 cup whole dried apricots, halved; 1 large (8-ounce) baking potato, peeled and chopped; 1/2 teaspoon freshly ground black pepper; 2 cups chopped carrot; 1/2 cup chopped celery; 1 tablespoon cornstarch; 1 cup whole pitted dates, halved; 1/2 cup dry white wine; 2 1/2 cups fat-free, less-sodium chicken broth; 1 teaspoon minced peeled fresh ginger; 2 garlic cloves, minced; 1/2 teaspoon ground red pepper; 1/2 teaspoon olive oil; 1 1/2 cups chopped onion; 1/2 teaspoon salt; 1 pound sirloin, trimmed and cut into (1 1/2-inch) cubes; 1/2 cup water

6 October 2026

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Total Time45 Mins

Serves6

Per Serving$2.41

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Sephardic Beef Stew is a main course that serves 6. One serving contains 280 calories, 20g of protein, and 4g of fat. For $2.41 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It is brought to you by My Recipes.

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Method:

1
Preheat oven to 35
2
Heat oil in a large Dutch oven over medium-high heat.
3
Add onion, celery, salt, and peppers to pan; saut 6 minutes or until onion is tender.
4
Combine cornstarch and beef, tossing well to coat.
5
Add beef mixture to pan; cook 5 minutes, browning on all sides. Stir in white wine, scraping pan to loosen browned bits. Stir in the broth, water, ginger, and garlic; bring to a boil.
6
Remove from heat; cover and place in oven. Cook at 350 for 1 hour.
7
Stir in carrot, dates, apricots, and potato. Return to oven. Cover and bake at 350 for 1 hour. Stir well; cover and bake an additional 30 minutes or until beef is tender.